- 1 cup Japanese sushi rice, rinsed under cold water 250 ml
- 8 Large shrimp, shelled and de-veined
- Salt and pepper to tast%
- 2 Eggs, lightly beaten
- 2 cups Vegetable oil 500 ml
- 2 cups Mixed greens 500 ml5l>
Red Cabbage Aioli
In a bowl, whisk together egg yolks with vegetable oil; stir in 1 tbsp (25 ml) lemon juice at a time.
Add remaining ingredients and blend well. Note: Ready-made mayonnaise may be substituted for
the aioli; simply stir in finely shredded cabbage and 3 tbsp (75 ml) of olive oil.
In a large saucepan, cook rice according to package
directions. Using spatula, spread cooked rice evenly onto an un-greased baking sheet.
Place in 400 F (200 C) o6en for 30 minutes or until light brown; set aside to cool.
In a large bowl, toss shrimps in salt and pepper; dip each shrimp into eggs, then press into
sushi rice to evenly coat.
In another large saucepan, heat oil over high heat; fry shrimps for about 1 minute or until light
Note: Coated shrimp can also be roasted in oven-brush with oil and bake in 425 F (220 C)
oven for 6 to 8 minutes or until light brown.
To serve, place aioli on plate; top with mixed garden greens and crispy fried shrimps.
Serving Size: Serves 4.